Question 2: What kind of tofu is the best? Nowadays, all kinds of tofu with foreign new technology are favored by consumers, such as lactone tofu, kapok tofu and silk tofu. China's traditional gypsum south tofu and bittern north tofu were once ignored by some people. However, the nutritional value of new products that seem to have improved taste quality is far less than that of traditional tofu.
The new tofu abandons the old generation of brine and gypsum, uses gluconolactone as coagulant, and adds trehalose, vegetable gum and other substances to keep water. In this way, not only the yield is high, the texture is fine, but also the taste is tender and the bitterness is gone. However, the nutrition of these lactone tofu is greatly reduced. According to the analysis data, 100 grams of south tofu can provide 1 16 milligrams of calcium, 36 milligrams of magnesium and 6.2 grams of protein. 100g Beidoufu can provide138mg of calcium, 63mg of magnesium and12.2g of protein. Therefore, as long as you eat 200 grams of tofu, you can meet the daily calcium requirement of13. And 100g lactone tofu contains calcium 17mg, magnesium 24mg and protein 5.0g Why is the mineral content much lower than that of Beitofu? It is very simple, because precious calcium and magnesium mainly come from gypsum (calcium sulfate) and brine (calcium chloride and magnesium chloride), and the gluconolactone coagulant used now contains neither calcium nor magnesium. Using it as a coagulant will not increase the content of calcium and magnesium at all, which depends on the soybean milk itself.
Although bittern tofu is usually a little bitter, it is brought by magnesium, that is, the ratio of magnesium to calcium in the product is higher. Many people know that magnesium is a very beneficial element for cardiovascular health, which can help lower blood pressure, reduce the tension of arterial blood vessels, prevent the occurrence of cardiovascular diseases, and also have the function of strengthening bones and teeth.
In order to achieve the purpose of calcium supplementation and fitness, it is wise to choose traditional tofu, especially bittern tofu. Those products with particularly tender texture often add more water-retaining ingredients, and the nutritional ingredients will of course become "thinner". As for "Japanese tofu" and the like, it is purely made of eggs, which has nothing to do with tofu and certainly does not contain much valuable calcium.
Question 3: the better way to order tofu has not changed since ancient times! There are only two kinds of gypsum (calcium sulfate) and brine (magnesium chloride).
If you use gypsum light salt water, you should first bake the gypsum until it has just passed through the heart, then grind it into powder and add water to make gypsum slurry, then pour it into the soybean milk that has just been scooped out of the pot and gently stir it with a spoon. Soon, soybean milk will condense into tofu flower.
If you use brine, directly rush into the soybean milk that has just been scooped out of the pot and gently stir it with a spoon. Soon, soybean milk will condense into tofu flower.
The south likes to order gypsum tofu ~ commonly known as south tofu, and the north likes to order brine tofu ~ commonly known as north tofu.
Question 4: Which coagulant is the best for tofu? First, according to the different coagulants used in making tofu and the different water content of tofu, tofu is customarily divided into old tofu and tender tofu. Old tofu, also known as north tofu and hard tofu, refers to tofu with a water content of 80%-85%. Generally, brine is used as coagulant, and some use gypsum or acidic yellow serofluid as coagulant. It is characterized by higher pulping temperature, more intense coagulation, higher hardness, stronger toughness, lower water content and more fragrant taste of tofu, and the protein content is above 7.4%.
Tender tofu, also known as south tofu and soft tofu. Generally, it refers to tofu with more water content made of gypsum as coagulant, which is characterized by tender and smooth texture, elasticity and high water content, with a water content of 85%-90% and a protein content of more than 5%.
Second, the formula of tofu coagulant
Formula 1: tofu coagulant, powder
A calcium sulfate 50% b gluconolactone 50%
Formula 2: bean curd coagulant
A calcium sulfate 70% b gluconolactone 30%
Formula 3: bean curing agent
Calcium sulfate 63.0% c sodium chloride 1.0%
B gluconolactone 36.0%
Formula 4: "bean flavor" tofu coagulant
Magnesium chloride 20.0% gluconolactone 4.0%
B calcium sulfate 65.0% e sucrose fatty acid ester 2.0%
Glucose 9.0%
Formula 5: "Dahejing" oil tofu (tofu such as shredded green vegetables and kelp). ) coagulant.
A dried plant powder (yam powder) 35.0% sodium polyphosphate 2.0%
B calcium carbonate 50.0% d other natural powder 13.0%
Formula 6: Filled with tofu and various tofu coagulants and powders.
Gluconolactone 63% magnesium sulfate 37%
Formula 7: Stuffing tofu coagulant
Gluconolactone 58% c natural 14%
Magnesium sulfate 28%
Formula 8: (tender tofu) coagulant
58% gluconolactone C calcium glutamate 1 1%
B calcium sulfate 28% d natural 3%
Formula 9: Soft tofu coagulant, powder
A gluconolactone 40% b calcium sulfate 50%
Calcium glutamate 8% natural calcium glutamate 2%
Formula 10: Coagulant of Kapok Tofu (common tofu), powder
20% gluconolactone C calcium glutamate 10%
B calcium sulfate 67% d natural > >
Question 5: What brine is the best for tofu?
Question 6: What tofu tastes best? Lactone is tender and brine is fresh.
Question 7: What is the best point to make tofu brain? There are many ways to make tofu brain.
The basic principle is to coagulate protein in soybean milk by adding coagulant.
There are many kinds of coagulants,
Usually we use three kinds in our daily life and market: gypsum, lactone and brine.
Tofu brain is mainly made of gypsum or lactone. Among them, lactone has better effect.
Household tofu method
Material: dried soybean 100g gluconolactone 3g 1000ml water.
1100g dried beans are soaked to about 3 times the weight. Change the water several times in winter 10 hour and 6 hours in summer. Note that beans are soaked for too long and the pulp yield is not high. Tofu brain will be scattered when it is made.
2 Put the soaked beans into the bean mill. Use 1000ml to mill soybean milk.
3 pour the ground soybean milk on the filter screen covered with emery cloth and filter.
4. Cook soybean milk over high heat for 2 minutes. Turn off the fire, wait about 1 minute, and let the soybean milk cool.
Put 5 3 grams of gluconolactone into a large bowl and rinse with a small amount of 40-degree warm water.
6 When the hot soybean milk is dry to 80-90 degrees, pour in lactone, cover it and wait for seven or eight minutes to solidify.
7 Put the bean curd brain into a small bowl. Pour in seafood soy sauce and chopped coriander. Add crispy peppers and serve.
You can also make your own marinade and pour it on tofu brain to eat.
I hope it is helpful to be happy every day. ~!
Question 8: What is the best point of making tofu? Generally, soybeans are suitable for tofu. Choose the one with uniform color and full granules, soak it in water first, then beat it, filter it, and immediately mix it with gypsum water, old brine or tofu king after cooking.
Question 9: What's a better way to cook tofu at home? Homemade tofu
material
Ingredients: soybean
Exercise 1. Soak soybeans, remember to pick out impurities and bad beans before soaking, and then wash them clean. It takes about one night to soak 1.2 Jin of dried soybeans. Soak and wash for later use.
2. Beat soybean milk. Stone mills were used in the countryside before, and later grinders were used. Soymilk machine can only be used instead at home, about one part of beans and five parts of water. The filter screen that comes with the soymilk machine is unnecessary, so take it down. The finer you type, the better. But pay attention to the instructions of the soymilk machine, don't burn the machine for too long, and there are many bubbles when you fight.
Soymilk machine is small and needs to be beaten many times.
3. Filter the bean dregs: put the soybean milk in a common container at home, or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze and squeeze out the soybean milk by hand. This work is a bit laborious. Squeeze the remaining bean dregs and find your own way, such as frying them into small bean cakes and making all kinds of pasta with flour. ..
4. After squeezing, it's time to cook soybean milk.
Remember to boil the milk with a small fire, and someone must watch it. Because there is a lot of foam when soybean milk is cooked, it is easy to overflow. At this time, you can simmer on a small fire and skim off the foam.
After the soybean milk is boiled, it should be boiled for more than five minutes, otherwise it will smell like beans.
5. The above is to make soybean milk and drink it while it is hot.
Now it's time to order the brine, which is bought from the tofu merchant. One yuan a bottle, about 400ml.
The key to ordering salt water is:
1. The temperature must be kept at about 80 degrees.
2. The amount of tofu made at home is too small, so you should slowly order brine, otherwise it will be easy to get old; Add salt water evenly, otherwise the tofu will be tender and tender. Add the brine drop by drop into the soybean milk and gently stir it in one direction with a spoon. The amount of salt water is judged by visual inspection. It would be nice if the soybean milk began to flocculate. Salt water is added to control the aging and tenderness of tofu.
3. Keep the temperature for half an hour after the point is finished, so that the precipitate can fully react. This time is the tofu flower at home. You should eat it in a bowl, with some egg skin, shrimp skin and seasoning. ...
This is salt water. The advantage of using this Jianzhuang wine bottle is that the leakage on the lid can control the flow, and pay attention to the label on the bottle body to prevent accidental eating and children from getting it.
6. Prepare a basin that can filter water, spread clean gauze, and scoop tofu flowers into the gauze.
7. Wrap the tofu flower with gauze, and then press it with a heavy object to help squeeze out the water. Use a basin of water and press 1 hour.
8. This is tofu that just came out of the cage. If you look closely, it's still steaming.
9. If you don't eat the prepared tofu right away, remember to cut it into pieces and put it in clean water.